Last week, I won a new Kitchenaid Artisan Stand Mixer in an online auction for $2.75. Yup, you read that right - $2.75. With shipping and handling, the total came out to a whopping $30. With these stand mixers retailing at $300, I was beside myself with joy and vowed to make everyone I knew some type of baked good with all the money I saved. Well, the stand mixer came in the mail. It was quite an adventure opening up the box, within a box, within a box. Pretty intense packaging if you ask me, but I don't mind as long as it keeps my baby safe!
Preheat oven to 350F. Grease and flour a 10 or 12 cup bundt pan. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, one at a time, followed by lemon zest. Stir 1/3 of the flour mixture into the butter mixture, followed by the Meyer lemon juice. Add in additional 1/3 of the flour mixture, followed by the buttermilk. Stir in all remaining flour, mixing only until no streaks of flour remain visible. Pour into prepared pan. Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Let cake rest in pan for 15 minutes, then turn out on to a wire rack to cool completely.
For the glaze, whisk together lemon juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake.
Serves 12-14
